One of my favorite sauces to use with grilled seafood is chimichurri. It's similar to a pesto, but much tangier and often with a little heat. It's a combination of chopped parsley, olive oil, vinegar, garlic, chili flakes, salt, and pepper.
I got this idea last week, for an olive oil, parsley, garlic, lemon, Parmesan cheese pasta. A meal that can be easily pulled together in less than 20 minutes. We've been really into that quick and easy style of cooking lately, and pasta always falls into that category, unless you're making it from scratch.
This dish falls into the category of a wonderfully satisfying, nutritious and flavorful meal. I have taken some of the traditional tabbouleh flavors and combined them with a few seasonally appropriate ones of my own. I'd be hard-pressed to find a decent tomato this time of year, so it only seemed natural to put the traditional version on the back burner until next summer.